Chicken Breast In Champagne Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1: Carrot, finely chopped
1 small: Onion, finely chopped
3 large: Mushrooms, finely chopped
2 tbsp: Butter,
1 cup: Champagne, or dry white
Wine,
2: Chicken breasts, halved,
Boned, skinned
Salt and pepper, to taste
SAUCE:,
1/2 cup: Heavy cream,
1/4 cup: Champagne, or white wine
Salt and pepper, to taste
Parsley, finely chopped
Directions:
In a heatproof casserole, make a bed of carrot, onion, and mushrooms.
Add butter cut into thin slices and add champagne or wine. Place
chicken breasts on top of the mixture. Sprinkle the chicken with salt
and pepper, cover the casserole, and bake chicken in a moderate oven
(325^) basting it frequently withthe liquid from the casserole for
50-60 minutes or until it is tender. Remove chicken to a platter and
keep warm. Cook sauce uncovered over moderate heat until it is
reduced by half. Stir in heavy cream and champagne or wine and pour
sauce through a sieve. Season with salt and pepper and a little
finely chopped parsley. Pour sauce over the chicken breasts and
garnish the platter with braised celery and sauteed pimentos.
Recipe By : The Hammersmith Farm Cookbook
Source from luhu.jp
Add butter cut into thin slices and add champagne or wine. Place
chicken breasts on top of the mixture. Sprinkle the chicken with salt
and pepper, cover the casserole, and bake chicken in a moderate oven
(325^) basting it frequently withthe liquid from the casserole for
50-60 minutes or until it is tender. Remove chicken to a platter and
keep warm. Cook sauce uncovered over moderate heat until it is
reduced by half. Stir in heavy cream and champagne or wine and pour
sauce through a sieve. Season with salt and pepper and a little
finely chopped parsley. Pour sauce over the chicken breasts and
garnish the platter with braised celery and sauteed pimentos.
Recipe By : The Hammersmith Farm Cookbook
Source from luhu.jp